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LaunchPad Golf

31 Heritage Pointe Drive Heritage Pointe AB T1S 4H1 · Food - General

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Exterior piping of the fire suppression system in the ventilation canopy exhaust canopy.**OUTSTANDING. 2) A build up of food debris along the top of the dishwasher and the side of the entrance of dishwasher. Caulking was observed to be in disrepair in this area. **Clean and recaulk if necessary.**CORRECTED. 3) Syrup was observed on the ground in the syrup room.**CORRECTED.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl used as a scoop in bulk food bin. **Do not use bowl as a scoop. If scoops are used, ensure handle does not touch the bulk food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher in the main kitchen was run three times and reached a maximum 68 degrees Celsius and did not reach sanitizing temperature. **Repair. Ensure the dishwasher reaches a minimum of 71 degrees Celsius. In the meantime, staff instructed to manually sanitize food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing station adjacent to the 2 compartment prep sink was blocked with drain plug. **Ensure hand washing station remains unobstructed at all times. ***CORRECTED DURING THE INSPECTION. 2. No soap in the dispenser by the hand washing station adjacent to the ice bin. **Refill soap. ***CORRECTED DURING THE INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall was damaged in the hallway adjacent to the entrance to the main kitchen. **Repair. 2) Mop sink in the staff room was observed to be water damaged around the faucet and mould was observed. **Determine and repair the source of water infiltration, remove mouldy building material and replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Exterior piping of the fire suppression system in the ventilation canopy exhaust canopy.2) A build up of food debris along the top of the dishwasher and the side of the entrance of dishwasher. Caulking was observed to be in disrepair in this area. **Clean and recaulk if necessary.3) Syrup was observed on the ground in the syrup room.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Shelving containing clean food equipment was observed to be stored too close to the mop sink. A garbage bag was observed to be taped on the shelving to provide a barrier.**Move food equipment away from the mop sink or install a splash guard or use secondary mop sink that is located down the hallway outside of the main kitchen.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking behind the sprayer sink in the dish pit was observed to be dirty. **Clean.***OUTSTANDING.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Shelving containing clean food equipment was observed to be stored too close to the mop sink. A garbage bag was observed to be taped on the shelving to provide a barrier.**Move food equipment away from the mop sink or install a splash guard or use secondary mop sink that is located down the hallway outside of the main kitchen.2. Food equipment was observed to be stored in stagnant room temperature water.**Do not store food equipment in stagnant room temperature water. Store in sanitizer or under temperature control. ***CORRECTED DURING THE INSPECTION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Lower prep freezer door was broken across the cookline. **Repair. Staff noted that there is a work order in progress. Temperature was satisfactory at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.**OUTSTANDING.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking behind the sprayer sink in the dish pit was observed to be dirty. **Clean.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of gravy in the walk-in cooler was measured at an internal temperature of 30.0C. Staff indicated that gravy had been cooling for at least 3 hours. Gravy was placed into ice bath during inspection to accelerate cooling. Ensure a process is established for the proper cooling of foods (capable of reaching 4C or lower from 60C within four hours).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Concentrations of fruit flies were noted at both bars. Containers of cut citrus fruit and preserves were in covered containers not fully sealed, allowing flies to enter containers.Contaminated fruit products were destroyed by staff. Clean bar surface residues and better protect fruit containers to reduce the presence of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring in front of the deep fryers was damaged, creating a surface that would be difficult to clean. Repair or otherwise seal flooring to create a smooth and easy to clean surface.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of chopped cooked back bacon was measured in a hot holding unit at 38.7C. Staff indicated that this container is normally not filed completely, and a double boiler system is used to better keep the temperature of the pork.Pork was removed during inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer available onsite were heavily water-damaged, rendering them unable to accurately measure sanitizer concentration. Acquire new quats test strips, and ensure they are stored in a manner to protect them from damage.
  12. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in the walk-in cooler were observed being stored directly on the floor.Move food so it is stored up off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer available onsite were heavily water-damaged, rendering them unable to accurately measure sanitizer concentration. Acquire new quats test strips, and ensure they are stored in a manner to protect them from damage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were present around the dishwashing area of the facility. Pest control measures in place observed to be satisfactory. As noted by pest management company, improved cleaning under and around dishwasher will help reduce the presence of flies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not publicly posted. Display food handling permit in an area of the facility where it can be seen by patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A round dish used to prepare pizzas was observed to be damaged with fraying edges. Repair or replace indicated equipment.